Braised kale and tender white beans make a hearty, healthy side dish. The tomato balances the flavors.
Course Side Dish
Prep Time 10minutes
Cook Time 20minutes
1pounddried navy beans
1 1/2teaspoons dried oregano
scant 1/4teaspoonred pepper flakes
115 ounce candiced tomatoes
1 1/2teaspoonskosher salt
1 1/2tablespoonsduck fatcan substitute olive oil or butter
2cups finely chopped kaletough stems removed
parmesan cheesefreshly grated
Sort through the beans, discarding any pebbles or stones that may have inadvertently gotten through the sorting process. Cover with one inch of water, cover with a lid and let rest 8 hours or overnight.
Drain the water and rinse the beans. Add the beans back to the pot and cover with another inch of water. Bring to a boil, reduce heat to simmer, cover the pot and cook until the beans become tender, about 1 1/2-2 hours. There should still be about 1/4" of water covering the beans. If not, add more water until they're just barely covered.
Stir in the diced garlic, oregano, red pepper flakes, bay leaf and tomatoes. Braise for 10-15 minutes, until the flavors start to meld.
Add the duck fat and kale. Stir to combine and braise another 5 minutes or so, just until the kale is tender. Serve with parmesan cheese.